Potato Soup without Meat

Ingredients

• 8 large potatoes
• 1 quart of water
• 1 tablespoonful salt
• 2 fine-chopped onions
• 1 ounce butter
• 1 tablespoonful flour
• 8 pints of boiling water
• 1.5 cupful hot milk
• 1 ounce butter
• 1 tablespoonful fine-chopped parsley
• a little fine-chopped celery

Method

1. 1

   Boil potatoes in water with salt; drain and press through a potato presser.

2. 2

   In a saucepan, cook onions in butter for 5 minutes without browning.

3. 3

   Add flour, stir and cook for 2 minutes; then add boiling water and celery, cook for 30 minutes.

4. 4

   Strain into a clean saucepan, mix potatoes with hot milk and butter, add to soup, boil for 5 minutes, and serve with parsley and celery.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 13. The excerpt below is the record exactly as published.

1 tablespoonful flour, stir and cook 2 minutes ; add 1 can of tomatoes, 1 tablespoonful sugar, 1 tea- spoonful salt, V4 teaspoonful pepper, cook 10 minutes, stirring fre- quently ; add ly, pint of white stock, or broth, cook 10 minutes ; then press the soup through a sieve into a clean saucepan ; return the soup to the fire, let it get boiling hot ; mix the yolks of 2 eggs with y, pint of cream, add it to the soup, and serve at once. Care must be taken not to add the cream and yolks until just before serving. Serve with bread croutons. Tomato Soup without Meat.— Melt 1 ounce butter in a saucepan ; add 2 fine-chopped onions, stir and cook 5 minutes with- out browning ; add 1 can of tomatoes, 1 tablespoonful sugar, 1 tea- 18 SOUPS, Bra spoonful salt, 74 teaspoonful pepper ; cook 15 minuteB ; then press the tomatoes through a sieve into a clean saucepan ; at the same time boil 1 pint of milk, with Yg ounce butter, mix 1 tablespoonful flour with 1 gill of cold milk ; add it to the boiling milk ; stir and cook 3 minutes ; add the tomatoes, and serve at once. Serve oyster crackers with it. Tomato Soup with Egg Balls.— Place a saucepan with 1 tablespoonful butter, 1 bay leaf, 12 whole peppers, and 1 fine- chopped onion over the fire^ cook 5 minutes without browning; add 2 tablespoonfuls rolled crackers, 1 can of tomatoes, 1 tea- spoonful salt, 1 tablespoonful sugar, y^ even teaspoonful pepper, cook 15 minutes ; add Y, pint of boiling water ; press the tomatoes through a sieve into a clean saucepan. Mix the yolks of 2 eggs with Y» pint of cream ; add it to the soup ; place 12 egg balls (mentioned below) in the tureen, and pour the soup over. Grate 2 hard-boiled eggs ; mix them with Ys ounce melted butter and the yolk of 1 egg ; season with a little salt and nutmeg ; form it into 12 small balls like marbles; roll them in flour; drop them into boiling salted water, cook 5 minutes; then remove, and lay them in the tureen. Corn and Tomato Sonp without Meat. — Melt 2 ounces butter in a saucepan; add 2 fine-cut onions, 1 bay leaf, and 12 whole peppers; cook 5 minutes without browning; add 1 table- spoonful flour, stir and cook 2 minutes ; add 1 can of tomatoes, 1 tablespoonful sugar, 1 teaspoonful salt, Yi teaspoonful white pepper, stir often, and cook 10 minutes ; add 1 pint of boiling water, cook 5 minutes ; then press the tomatoes through a sieve into a clean saucepan ; cut the corn from 6 young ears of green corn, add it to the soup, and boil 10 minutes ; mix the yolks of 2 eggs with Ys cup- ful cream or 2 tablespoonfuls unsweetened condensed milk ; add it to the soup, and serve at once. Tomato Corn Sonp. — Place a saucepan with 2 ounces butter and Ys cupful fine-chopped onions pver the fire ; add 1 bay leaf, 12 SOUPS, Bra 19 whole peppers, cook 5 minutes without browning; add 1 table- spoonful flour, stir and cook 2 minutes ; add 1 can of tomatoes, 1 tablespoonful sugar, 1 teaspoonful salt, Yg teaspoonful pepper, stir and cook 5 minutes ; then add 1 quart of stock and cook 20 min- utes ; strain the soup into a clean saucepan, return it to the fire ; when it boils add 1 can of sweet com, boil 10 minutes ; if necessary add more salt ; 5 minutes before serving mix the yolk of 2 eggs with Y4 cupful cream, add it to the soup, and serve at once. The yolk and cream may be omitted if not handy. Another way is to put 2 tablespoonfuls cream into each plate, then fill in the soup. If fresh com is used, cut the com from the cobs of 6 ears of young corn ; and if fresh tomatoes are used, take 8 ripe tomatoes. Corn Soup. — Place a soup kettle with a shank of veal over the fire ; cover with cold water ; add V^ teaspoonful salt, and place the kettle over the fire; when it begins to boil add 2 onions and a bouquet ; cut the corn from 6 ears of young green corn and set it aside ; add the cobs to the soup and boil 2 hours ; then remove the meat and cobs ; strain the broth into a clean saucepan ; retum it to the fire ; add the com, cook 5 minutes ; melt 1 tablespoonful butter in a small saucepan ; add 1 tablespoonful fiour ; stir and cook a few minutes ; add to the soup, continue to cook 5 minutes ; season to taste with salt and little white pepper ; add Vt cupful cream or 2 tablespoonfuls of unsweetened condensed milk, and serve. Potato Sonp without Meat.— Boil 8 large potatoes (peeled) in 1 quart of water with 1 tablespoonful salt ; when done, drain off the water and press the potatoes through a potato presser ; place a saucepan with 2 fine-chopped onions and 1 ounce butter over the fire ; cook 5 minutes without browning ; add 1 tablespoonful fiour, stir and cook 2 minutes ; then add 8 pints of boiling water, a bou- quet, and Ys cupful fine-cut celery, cook 80 minutes ; then strain into a clean saucepan ; mix the potatoes with lYs cupful hot milk and 1 ounce butter ; then add them to the soup, boil 5 minutes ; add last 1 tablespoonful fine-chopped parsley

Cook this with the app: pantry check, scaling, and the assistant.